Spicy Black-Eyed Peas
Recipe By :Betty Crocker's Slow Cooker Cookbook
Serving Size : 8
1 pound dried black-eyed peas -- (2 cups) sorted & rinsed
1 medium onion -- chopped (1/2 cup)
6 cups water
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup salsa
Mix all ingredients except salsa in a 3 1/2 to 6 quart slow cooker.
Cover and cook on high for 3 to 4 hours or until peas are tender.
Stir in salsa.
Cover and cook on high about 10 minutes or until hot.
Serving Ideas : Cooked greens such as spinach or collards are the perfect mate for black-eyed peas. Cornbread completes the meal.
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